There is absolutely nothing more delicious than fresh baked peanut butter cookies. I like them moist and chewy and it has taken me a long time to perfect a recipe that has this perfect combination. These cookies are especially tasty dunked in a glass of cold milk. You life might be forever changed by these cookie, I know the cookie monsters in my house can’t get enough of them! Enjoy!
Start by putting your softened butter into the bowl.
Add peanut butter to the butter.
Add your sugars and egg.
Cream all ingredients together until smooth.
Add in flour, baking soda, baking powder and salt (in theory you should mix the dry ingredients together in a separate bowl and then slowly add that mixture to your wet mixture. I never do this, and I don’t find that it makes too much of a difference).
Beat mixture together until uniform.
Using a spoon, portion out your dough into rounds.
Roll each dough ball into granulated sugar.
Place rolled cookies onto a parchment lined cookie sheet.
Bake at 350 degrees for 10-12 minutes. Remove promptly from over. You don’t want to over bake these. They may look slightly under cooked in the middle, but will firm up as they cool.
Transfer cookies to wire cooling racks. Let cool (my family snaps them up warm and they are amazing either way) and store in an airtight container.
They’re delicious served with a cold glass of milk!
- 1 ¼ cup all-purpose flour
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup butter, softened
- 1 cup creamy peanut butter (you could use crunchy if you wanted)
- ¾ cup sugar + more for rolling cookies
- ½ cup firmly packed brown sugar
- 1 large egg
- 1 tbsp. milk
- 1 tsp. Vanilla
Preheat oven to 350. Line two baking sheets with parchment paper (the parchment paper is key for the perfect chewy cookie).
In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
In a bowl, beat the butter and peanut butter together, with a mixer, until smooth and fluffy. Add the sugars until combined, then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
In a small bowl, put a few tablespoons of sugar for rolling your cookies. Using a spoon, portion out your dough and roll each ball into the sugar until coated on all sides. Place on baking sheet, allowing room for the cookies to spread out while baking.
Bake for 10-12 minutes, being careful not to overbake. The cookies will look slightly underdone in the center, that means they will be perfect as they harden up as they set.
Makes about 2 dozen cookies